Black Pepper-Lard Pizza Dough
| Yield: | 6 Servings |
| Categories: | Pizza |
| 1 | c | Warm tap water (110 to 115 degrees) |
| 1 | pk | Active dry yeast |
| 3 | To 3 1/2 cups flour | |
| 1/2 | ts | Salt |
| 1/2 | ts | Coarsely ground black pepper |
| 2 | Heaping Tablespoons naturally rendered pork lard |
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